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Moist Lemon Poppy Seed Bundt Cake Recipe with Easy Cream Cheese Glaze

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A bright and fresh yet comforting lemon poppy seed bundt cake with a moist texture and a smooth cream cheese glaze that adds a tangy finish.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • Zest of 2 large lemons
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 3 tablespoons poppy seeds
  • For the Cream Cheese Glaze:
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your bundt pan thoroughly with butter and a light dusting of flour.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Mix in the lemon zest and freshly squeezed lemon juice.
  6. Gradually add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix gently after each addition.
  7. Fold in the poppy seeds gently with a rubber spatula until evenly distributed.
  8. Pour the batter evenly into the prepared bundt pan and tap gently on the counter to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Allow the cake to cool in the pan for about 15 minutes, then invert onto a cooling rack to cool completely.
  11. Prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth and spreadable. Add a teaspoon of milk or lemon juice if too thick.
  12. Once the cake is fully cool, drizzle the cream cheese glaze over the top, letting it cascade down the sides.

Notes

Use room temperature ingredients for best results. Fold poppy seeds gently to avoid weighing down the batter. Grease and flour the bundt pan thoroughly to prevent sticking. Wait until the cake is completely cool before glazing. For a glossier finish, chill the cake briefly after glazing. Fresh lemon juice and zest provide the best flavor. You can substitute gluten-free flour and dairy-free options as noted in the recipe.

Nutrition

Keywords: lemon poppy seed cake, bundt cake, cream cheese glaze, moist lemon cake, easy lemon dessert, poppy seed dessert

Find it online: https://tessierecipes.com/moist-lemon-poppy-seed-bundt-cake-recipe-with-easy-cream-cheese-glaze/